Spaghetti with Scallop and Shrimp in Wine Sauce

Hello Fellow Foodies! I'm back with a very successful kitchen experiment that I hope you will also find delicious.  My daughter is a young foodie so today was the first day I gave her an official cooking lesson.  I recently fell in love again with scallops at a cooking class I took so wanted to share that with her.  The result is the recipe below.  She loved it and you will too! 

EAT GOOD FOOD, LIVE A GOOD LIFE!
-Poetic Cook

Ingredients:

3/4 box of thin spaghetti (cooked just before al dente & drained)
1/2 lb dry bay scallops (pat dry)
1/2 lb jumbo shrimp (pat dry)
Canola oil
1 shallot diced
1 tablespoon minced garlic
1 cup white wine
1 can chicken broth
2 tablespoons chopped parsley
1/2 teaspoon fresh thyme
Kosher salt
Black pepper
Zest of 1 lemon
1 teaspoon Garlic powder
1 teaspoon Dry oregano
1/2 teaspoon Dry basil
1 teaspoon Onion powder
1 tablespoon sugar

Directions:

In a bowl season your shrimp with kosher salt, black pepper and garlic e powder. Set aside to marinate.

Heat a medium pan. Add just enough canola oil to coat bottom of the pan. Reduce to medium heat and add garlic and shallots. Stir constantly. Stop stirring. Add scallops without crowding pan. Then add shrimp without crowding pan. If you cannot fit all shrimp you can put them in once scallops are done. Turn scallops and shrimp after bottoms are nice and lightly brown (about 4-5 min). After 1-2 minutes on the other side remove and set aside in a platter (do not strain oil).

Once all scallop and shrimp are removed from pan, deglaze pan by adding the white wine and the chicken broth. When liquid starts to boil add lemon zest, thyme, 1 tablespoon of the parsley, garlic powder, onion powder, oregano and basil. Add kosher salt and pepper to taste. Let liquid reduce. Strain liquid into bowl discarding chunky remnants in strainer.

Wipe out any blackened material from pan and then put strained liquid back into pan on medium heat. Stir in sugar. Let boil, stirring frequently. After boiling for 5 minutes add pasta. Stir pasta in coating completely with sauce until liquid makes pasta al dente. Remove from heat. Add cooked shrimp and scallops. Toss all together in pan. Garnish with remaining parsley.